Awesome Autumn Recipes To Increase Restaurant Revenue

Posted by Karen Erdelac on Aug 28, 2017

Awesome Autumn Recipes To Increase Restaurant RevenueRestaurant owners are always looking for ways to increase revenue. Keeping your menu fresh by infusing seasonal recipes is a great way to do just that. Your menu should be fluid with your best sellers sticking around while the bottom of your menu continues to churn. This allows your chef to be innovative and will give your restaurant a unique flavor. Here we’ve provided three of our favorite fall recipes to spark some ideas for your own menu.

Autumn Cheesecake

INGREDIENTS

1 cup graham cracker crumbs

1/2 cup finely chopped pecans

3 tablespoons white sugar

1/2 teaspoon ground cinnamon

1/4 cup unsalted butter, melted

2 (8 ounce) packages cream cheese, softened

1/2 cup white sugar

2 eggs

1/2 teaspoon vanilla extract

4 cups apples - peeled, cored and thinly sliced

1/3 cup white sugar

1/2 teaspoon ground cinnamon

1/4 cup chopped pecans

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). In a large bowl, stir together the graham cracker crumbs, 1/2 cup finely chopped pecans, 3 tablespoons sugar, 1/2 teaspoon cinnamon and melted butter; press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes.

In a large bowl, combine cream cheese and 1/2 cup sugar. Mix at medium speed until smooth. Beat in eggs one at a time, mixing well after each addition. Blend in vanilla; pour filling into the baked crust.

In a small bowl, stir together 1/3 cup sugar and 1/2 teaspoon cinnamon. Toss the cinnamon-sugar with the apples to coat. Spoon apple mixture over cream cheese layer and sprinkle with 1/4 cup chopped pecans.

Bake in preheated oven for 60 to 70 minutes. With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill cake before serving.

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Arancini

INGREDIENTS

3 cups low-sodium chicken broth

Kosher salt

1 cup arborio rice

2 tablespoons pine nuts, toasted

1/2 cup shredded mozzarella cheese (2 ounces)

1/2 cup shredded fontina cheese (2 ounces)

2 tablespoons chopped fresh parsley

2 large eggs

1/2 cup grated parmesan cheese

1 1/2 cups breadcrumbs

Vegetable oil, for frying

DIRECTIONS

Bring the broth and 1/4 teaspoon salt to a boil in a medium saucepan over medium-high heat. Stir in the rice, reduce the heat to low and simmer until tender, about 20 minutes. Spread on a parchment-lined baking sheet and let cool completely.

Combine the pine nuts, mozzarella, fontina and parsley in a bowl; set aside.

Beat the eggs in a large bowl, then stir in the cooled rice, the parmesan and 2/3 cup breadcrumbs. Shape the mixture into sixteen 1 1/2-inch balls.

Put the remaining breadcrumbs in a shallow bowl. Press your finger into the center of each rice ball, insert 2 teaspoons of the mozzarella mixture, then pinch the rice around the filling to enclose. Roll the balls in the breadcrumbs and place on a parchment-lined baking sheet. Loosely cover and refrigerate, at least 1 hour or overnight. (If refrigerating overnight, roll in more breadcrumbs before frying.

Heat 1/2 inch vegetable oil in a large saucepan over medium heat until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the rice balls, turning, until golden brown on all sides, about 4 minutes. Remove with a slotted spoon and drain on paper towels; season with salt.

Sloppy Joe Mac 'n Cheese

Awesome Autumn Recipes To Increase Restaurant RevenueINGREDIENTS

kosher salt

1 lb. Macaroni

1 lb. ground beef

Freshly ground black pepper

2 cloves garlic, minced

1 onion, diced

2 tbsp. brown sugar

2 c. crushed tomatoes

2 tsp. Worcestershire sauce

2 tsp. chili powder

1/4 c. freshly chopped parsley, plus more for garnish

2 c. grated mozzarella, divided

DIRECTIONS

Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to package directions until al dente. Drain and return to pot.

Meanwhile, in a large skillet over medium-high heat, brown beef, breaking up meat with a spoon. Season with salt and pepper, then drain fat. Add garlic and onions and cook until softened, 2 minutes, then add brown sugar, tomatoes, Worcestershire, and chili powder and simmer, 10 minutes.

Drain pasta and add to skillet over low heat. Stir in parsley and half the mozzarella, then quickly toss together to evenly coat pasta. Top with remaining mozzarella and cover with lid to melt cheese.

Garnish with parsley and serve immediately.

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Topics: Restaurant